Best 10 Snow Crab Recipes

SNOW CRAB LEGS WITH DIPPING SAUCES

Steps:

• In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside., Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces.

BOILED ALASKAN SNOW CRAB

Steps:

• You will also need: Big pot with water.
• Season the water with a couple dashes of garlic salt, some fresh ground pepper to taste, and about 1/2-1 cup of old bay.
• Remember these are outside shells and you're trying to penetrate flavor to the inside, although if you buy the good legs they should be slit (at least the claws) for easy access.
• Then squeeze all the lemons into the water and throw them into the pot, too.
• Then put the legs into the water.
• The water should boil, watch it to make sure it doesn't boil over and make a big mess!
• It should take at least 15 minutes to come to a boil, let boil for 4-5 more minutes so they can get a nice flavor in them.
• Dump in sink in colander, and let cool for a couple minutes.
• If you think it might be too spicy for ya then rinse it off a little bit.
• Meanwhile heat you up some butter, maybe 1/2 stick in microwave, in a couple small bowls and squeeze some lemon in it.
• Perfect for dipping the crab in!
• But only if ya like lemon--if not just heat up the butter to dip the crab into.
• Enjoy!

CRAB-STUFFED SNOW PEAS

Steps:

• In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.

CRAB STUFFED SNOW PEAS

Steps:

• In a bowl, beat cream cheese with the lemon juice until smooth.
• Add crabmeat and onion and mix well.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
• Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
• Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
• Drain on a paper towel and pat dry.
• With the point of a sharp knife, split open the curved seam of each of the peas.
• Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
• Arrange on a platter and garnish with the red pepper slices.

STEAMED SNOW CRAB LEGS`

Steps:

• 1. In a large pot with strainer or drainer insert, bring 3-4 cups of water to a boil. (Water amount may vary, but just keep below the level of the strainer or drainer portion of the pot.)
• 2. Rinse ice from frozen crab legs, and place in the strainer or drainer inserted in the pot. Sprinkle the old bay seasoning on the crab legs and cover.
• 3. Steam crab legs for 4 to 6 minutes or until heated through.
• 4. Serve crab legs with butter for dipping.

CRAB AND SNOW PEA TARTLETS

Steps:

• Place pea pods and the crabmeat in a food processor, pulse just until chopped. Add the egg, mayonnaise, celery, onion and mustard. Pulse briefly, just until mixed together.
• Spoon into tart shells and chill.

ZUCCHINI BISQUE WITH SNOW CRAB

Steps:

• Wash zucchini thoroughly. Trim ends and cut zucchini into 1/2-inch-thick slices. Place in a large saucepan.
• Wash dill and chop finely to yield 1/4 cup, reserving remaining sprigs. Add to pot with half the crabmeat and any accumulated juices. Add 1 1/4 cups water and 1 teaspoon kosher salt. Water will not completely cover zucchini.
• Bring to a rapid boil. Lower heat to medium and cover pan. Cook for 20 minutes, or until zucchini is very soft. Let cool for 5 minutes. Transfer contents to a blender. Process for several minutes until very smooth. Mixture should thicken and become foamy. Add salt and freshly ground black pepper to taste and refrigerate, covered, for several hours or until very cold.
• Serve soup in chilled soup bowls with a mound of remaining crabmeat in center of each serving. Garnish with reserved fresh dill sprigs.

SNOW CRAB DIP

Steps:

• mix all ingredients together, let it set in refridgerator overnight and serve with Ritz crackers.

BROILED SNOW CRAB LEGS-CONNIE'S

Steps:

• 1. Sprinkle a good amount of Bay Seasoning on both sides of crab legs and in opening.
• 2. Place oven rack on second rim from the top.
• 3. Set oven on low broil.
• 4. Put crab legs, two at a time, on a large, rimmed pan and broil four minutes.
• 5. Turn crab legs over and broil for another three minutes. (Watch them carefully, as it really depends on how fat they are, how long it will take).
• 6. Remove from oven. Be careful...Hot!
• 7. Enjoy!

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a glass measuring cup whisk mayo, yoghurt, horseradish, lemon juice and sriracha together, add grated ginger, cover and refrigerate until needed.
• Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat, put into a bowl.
• Remove the dressing from the fridge, pour over the crab pieces, mix well, taste for seasoning, cover and refrigerate.
• Remove ends and strings from snow peas, put a steamer basket over boiling water, steam snow peas for one minute, remove and plunge into ice water to set the color. Remove, pat dry and slice on the bias into julienne strips, put in a large salad bowl.
• Open the can of water chestnuts, drain and pat dry. Stack the slices and cut into match sticks, add to the bowl with the snow peas.
• Open the can of pineapple chunks, drain well, reserving juice for another use, add to the bowl with the veggies. Remove seeds from the jalapeno, mince and add to the bowl as well, mix.
• Take the crab salad from the fridge, fold the veggie medley in, use as much of it as desired, mix well; add salt and more lemon juice if needed. To serve, line salad plates with lettuce and mount the crab salad on top, sprinkle with minced jalapeno.